1 water
24 asparagus spears, fresh medium-siz, ed
6 red leaf lettuce, leaves
6 tbsp buttermilk mayonnaise, (see index) =or=- prepare
2 tbsp pecans, chopped
Directions
Bring large pot of water to boil. Wash asparagus and snap off tough
bottoms os stems. When water is boiling, add asparagus and let water
return to a boil. Cook about 3 minutes, until asparagus is crisp but
tender. Remove asparagus, run it under cold water, and refrigerate to
chill. At serving time, line six salad plates with lettuce and
arrange four spears on each. Top salads ith 1 tb of Buttermilk
Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts
chopped pecans.
Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g;
FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess.,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal Master
Servings: 6 servings
Asparagus Salad With Pecans Recipe brought to you by Recipe Ideas
Categories: Appetizer; Diabetic; Nut; Pecan; Salad
The History of Recipes
Recipes as a concept can be found way back into the far past, at least as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Over the succeeding few centuries, the upper-class families of Europe competed to serve up the most extravagent banquests, and because of this cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that cooking and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing popular recipes of the day. When we get to the twentieth century, cooking books are highly popular as a result of higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Asparagus Salad With Pecans recipe.
